5 from 27 votes
Shrimp Creole
Shrimp Creole is a classic dish featuring succulent shrimp simmered in a richly spiced tomato-based sauce with the "holy trinity" of onions, bell peppers, and celery. This sauce is thickened with a lightly browned butter and flour roux and seasoned with cayenne pepper and bay leaves for layered flavor. It is traditionally served over hot cooked rice.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
8
servings (1 cup each)
Calories:
200 kcal
Course:
Main Course
Cuisine:
Creole
Ingredients
- 1/4 cup butter (1/2 stick)
- 2 tablespoons all-purpose flour
- 1 large onion chopped (1 1/2 cups)
- 1 large green bell pepper chopped (3/4 cup)
- 2 celery chopped (3/4 cup, ribs
- 3 cloves garlic minced
- 15 ounces diced tomatoes undrained
- 1 cup shrimp stock or chicken broth (see note 1)
- 2 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper or to taste (see note 2)
- 2 pounds Shrimp peeled and deveined (see note 3, large raw
- 2 teaspoons parsley minced, fresh
- rice hot, for serving, cooked
Instructions
- In a large heavy pot over medium heat, melt butter until foaming. Whisk in flour and cook until blonde in color, about 5 to 6 minutes.
- Add onions, bell peppers, celery, and garlic and cook until lightly browned, about 5 to 6 minutes.
- Stir in tomatoes with their juice, shrimp stock, bay leaves, salt, and cayenne pepper. Bring to boil, reduce heat, and simmer uncovered for 30 minutes.
- Add shrimp and cook until they turn pink, about 3 to 4 minutes. Remove bay leaves, garnish with parsley, and serve over rice.
Cup of Yum
Notes
- Use shrimp shells to make homemade shrimp stock or substitute with seafood or chicken broth.
- Adjust cayenne pepper to control spiciness; omit for mild heat or add more for spice.
- Raw shrimp provide the best texture; avoid pre-cooked shrimp to prevent rubbery results.
- Thaw frozen shrimp overnight in the refrigerator or under cold running water before cooking.
- This recipe yields 8 servings and pairs well with hot cooked rice or crusty bread.
- Store leftovers in the refrigerator for up to 4 days.
- You can prepare the sauce up to 3 days in advance and add the shrimp before serving for best freshness.
- Chicken or a mix of chicken and shrimp can be used as alternatives to shrimp.
- Adding frozen chopped okra to the sauce can help thicken it naturally.
- Serve with hot sauce or crushed red chili flakes for extra heat if desired.
Nutrition Information
Serving
1cup
Calories
200kcal
(10%)
Carbohydrates
7g
(2%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
1351mg
(56%)
Potassium
311mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
463IU
(9%)
Vitamin C
28mg
(31%)
Calcium
205mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 200
% Daily Value*
| Serving | 1cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1351mg | 56% |
| Potassium | 311mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 28mg | 31% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.